This is an easy and tasty dish to serve either as a small main course or as a side dish with other Korean food. The Korean recipe I have does not recommend serving it with lemon juice, but I think it cuts the saltiness and spiciness of the dish nicely.
Avg. 4.5/52 votes
2 packages of tofu cut into 1/2 inch slices
2-3 Tbsp vegetable oil
3 Tbsp soy sauce
3 Tbsp water
1 Tbsp cayenne pepper
1 tsp crushed sesame seeds
2 garlic cloves, crushed
4 green onions, diced
1/2 lemon, cut in wedges
Dry the tofu after cutting on paper towels and sprinkle with Kosher salt. Let stand for a few minutes.
Meanwhile, mix the soy sauce, water, cayenne, sesame, garlic, and scallions in a bowl.
Heat the oil in a large skillet and brown the tofu slices over medium heat, about 3 minutes per side. Drain on paper towels.
Pour about a third of the sauce into the pan and put down a layer of the tofu, then pour sauce on top and put down another layer of the tofu. Repeat until all the sauce and tofu are in the pan. Add another two tablespoons of water to the sauce bowl, swirl to get the remaining sauce, and add it to the pan.
Bring the liquid to a boil, cover, reduce to a simmer, and cook for about 15 minutes.
Serve warm with rice and lemon wedges as a vegetarian main course, or alongside meat or fish.